Breastfeeding Friendly Mediterranean Shrimp Skewers with Tomatoes and Olives
Bright, garlicky, and packed with Mediterranean flavor, these grilled shrimp skewers are the kind of meal that feels special without demanding hours in the kitchen. Shrimp is an excellent source of lean protein and iodine — two nutrients that matter a lot when you're nursing — and the olive oil here adds a dose of healthy fats that support both you and your baby. The marinade comes together in minutes with pantry staples like oregano, cumin, and fresh lemon juice, and the shrimp only need 15 to 20 minutes to soak up all that flavor before hitting the grill. Cherry tomatoes and Kalamata olives threaded right onto the skewers mean you're getting color, antioxidants, and a briny pop of flavor in every single bite. The cook time is short — just two to three minutes per side — so dinner is on the table fast, which is exactly what you need on a busy day. A squeeze of lemon and a handful of fresh parsley at the end keep everything tasting clean and vibrant. It's a genuinely satisfying, nourishing plate that doesn't feel like you're eating "carefully" at all.
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 cup cherry tomatoes
- ½ cup pitted kalamata olives
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 20 minutes so they don't char on the grill.
- 2
In a mixing bowl, whisk together 2 tbsp of the olive oil, the garlic, oregano, cumin, red pepper flakes, salt, black pepper, and lemon juice. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 15–20 minutes — no longer, as the lemon juice will begin to firm the shrimp.
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